Step 1

Season both sides of the chicken breasts with fajita seasoning, then set aside.

Step 2

Heat a flat skillet or cast iron pan over medium heat. Add the oil and chicken breasts, and cook for about 5 to 6 minutes on each side or until the juices run clear. Remove the chicken to a waiting plate, and allow to rest for 10 minutes before slicing.

Step 3

Keep the pan on medium, and add the peppers and onions. Cook for 3 to 4 minutes, just until the peppers begin to soften and the onions begin to sweat. Remove from pan, and start to assemble the salad.

Step 4

Place the chopped lettuce into a large serving bowl, then top with sliced chicken. Next, add the peppers and onions, avocado, and a spritz of freshly squeezed lime juice. Drizzle the salad with chipotle ranch dressing and serve immediately.

Step 5

Store leftovers in the refrigerator for up to 3 days.